My North Coast Clam Chowder is reminiscent of the chowder my mom used to make when I was a young girl. My dad built boats, big boats…and we spent a lot of time sailing the inner coastal waterways of the east coast. Dad would captain and mom, my sister and I (when I was old enough) would crew and run the galley. A lot of my favorite recipes come from my mom’s beat up old card file on my kitchen shelf.
I know you’ll really enjoy this one:
- 4 strips bacon, diced small
- 1 medium onion, diced small
- 1 stalk celery, diced small
- 2 large white potatoes, diced small
- 1 tsp dried thyme leaves
- 2 cans Bar Harbor premium chopped clams, juice reserved
- 1 bottle Bar Harbor Clam Juice
- 1 Tbsp flour
- 1 Cup milk
- 1/2 cup heavy cream
- 1 Tbsp fresh flat leaf parsley, minced
- Cook bacon piece in large stock pot until well browned
- Add onion and cook until translucent
- Add celery and dried thyme leaves
- Add juice from both cans of clams (not the clams, just the juice) plus bottle of clam juice
- Add potatoes and cook until tender. About 20 minutes.
- Add clams
- Mix 1 Tbsp flour into cold milk, then pour into stock pot. Stir well
- Bring to a simmer, stirring often
- Add cream and reduce heat to a slow simmer
- Garnish with fresh minced parsley to serve
Makes 6 servings.